Recipe: The perfect cake for your tea (coffee) party!

Summer evenings call for getting together with friends and reading your favourite books, as you sip on tea with a piece of cake.

Now, we know how important it is for that cake to have the perfect taste. So, we asked Chef Deep Mohan Singh Bajaj, the man behind the bakery and patisserie at Trident, Gurgaon, to guide us.

Along with being a board member of the All India Pastry Council, Bajaj has also mastered a course at the Callebaut chocolate academy centre in Belgium, Brussels, and here he shares his secret for a sumptuous Chocolate Green Apple Melo cake.


Chef Deep Mohan Singh Bajaj, the man behind the bakery and patisserie at Trident, Gurgaon.

Ingredients

Castor sugar: 543 gms
Mineral water: 163gms
Glucose syrup: 54gms
Gelatin: 10 gms
Egg whites: 130gms
Chopped belgian dark chocolate 55% cocoa or above: 80gms
Green apple preserve: 40 gms

Method

- Soak the gelatin in chilled water and allow it to rest for 10 minutes. Microwave until it melts.
- Cook the sugar, glucose and water at 144 degree celsius
- Pour this syrup over the gelatin and the egg whites, and beat into a meringue
- At 40 degree celsius, add the melted chocolate and green apple preserve and pipe in the chocolate shells
- Seal the moulds with the chocolate and decorate with shortbread biscuit.
- Store at 18 degree celsius. Do not refrigerate